Saccharification of Raw Starch in Ethanol Fermentation

에탄올발효에서 전분질무증자당화의 가능성연구

  • Bae, Moo (College of Natural Science Ewha Women's University) ;
  • Lee, Jae-Moon (Applied Microbiology Lab., KAIST)
  • 배무 (이화여자대학교 자연과학대학) ;
  • 이재문 (한국과학기술원 응용미생물연구실)
  • Published : 1983.09.01


The possibility of the ethanol fermentation from raw cassava starch without cooking was investigated. Saccharification yield in the simultaneous saccharification-fermentation (SSF) system was compared with that in saccharification of raw cassava starch, using glucoamylase of Aspergillus shirousmi. Although the saccharification yield of raw cassava starch with 10 folds of the enzyme was 60% compared to cooked cassava starch, higher saccharification could be obtained by SSF This result is maybe due to the elimination of end product inhibition in saccharification of raw starch by glucoamylase. Final ethanol yield from raw cassava starch was about 88% under the condition of 3$0^{\circ}C$, 120 rpm shaking after 3 days in the SSF system.